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Ingredients:

4 medium red potatoes, peeled and cut into ½ inch dice

4 medium carrots, cut into ½ inch dice

1½ cups Roasted Tomatillo-Chipotle Salsa

1½ pounds medium shrimp, shelled and divined

1 large ripe tomato, cut into ½ inch dice

1/4 cup olive oil

1 tablespoon cider vinegar

salt and freshly ground pepper

2 ripe avocados, peeled, pitted, and cut into ½ inch dice

Coarsely chopped fresh cilantro

Preparation:

In 2 separate sauce pans boil the tomatoes and carrots in salted water until just tender... about 7 minutes. Drain together and rinse with cold water.

In a heavy saucepan, bring the Salsa to a boil over high heat ad cook until slightly reduced, about 5 minutes. Add the shrimp and cook, stirring, until just opaque throughout, about 5 minutes. Transfer the shrimp to a bowl and let cool. Remove the pan from the heat, add the potatoes, carrots and tomato to the salsa and stir gently. Add the oil and vinegar, season with salt and pepper and let cool.

As a luncheon dish or even a first course, serve the Salpicon on butter lettuce leaves, sprinkle with chopped cilantro.

Salpicon is a French term describing cooked, diced ingredients boutnd with a sauce (for savory ingredients), or syrup or cream (for sweet ingredients) and used for fillings or garnishes. Fish, meat, poultry, mushroom, vegetables are often used for savory salpichons. Traditionally the salpichon is used to fill canapes.

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